ORANGE TURKEY BRINE
Adding this twist to your Thanksgiving turkey will 'ooh' and 'aah' your guests.
Provided by TIMP132
Categories Side Dish Sauces and Condiments Recipes
Time 2h25m
Yield 1
Number Of Ingredients 10
Steps:
- Combine the orange juice concentrate, orange slices, lemon slices, lime slices, thyme, pepper, garlic, bay leaves, salt, and water in a large stockpot; bring to a boil. Remove from heat and allow to cool to room temperature.
- Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator. Allow turkey to marinate 1 to 2 days before cooking. Remove the turkey carefully. Drain and discard the excess brine and pat dry.
- Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster.
Nutrition Facts : Calories 697.4 calories, Carbohydrate 176.7 g, Fat 2 g, Fiber 17.2 g, Protein 13.1 g, SaturatedFat 0.4 g, Sodium 91282.3 mg, Sugar 142.6 g
HONEY BRINED SMOKED TURKEY
Take your Thanksgiving turkey to the next level this year with Alton Brown's recipe for Honey Brined Smoked Turkey from Food Network.
Provided by Alton Brown
Categories main-dish
Time 13h
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid.. Brine overnight, up to 12 hours.
- Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil.
- Heat the grill to 400 degrees F.
- Using a double thickness of heavy-duty aluminum foil, build a smoke bomb. Place a cup of hickory wood chips in the center of the foil and gather up the edges, making a small pouch. Leave the pouch open at the top. Set this directly on the charcoal or on the metal bar over the gas flame. Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast meat, and set the alarm for 160 degrees F. Close the lid and cook for 1 hour.
- After 1 hour check the bird; if the skin is golden brown, cover with aluminum foil and continue cooking. Also, after 1 hour, replace wood chips with second cup.
- Once the bird reaches 160 degrees F, remove from grill, cover with aluminum foil, and allow to rest for 1 hour. Carve and serve.
BRINED TURKEY BREAST WITH SPANISH SPICE RUB AND SOUR ORANGE SAUCE
Steps:
- Place water in a large bowl or plastic container. Whisk in salt and sugar and let sit 5 minutes to dissolve. Add the turkey breast, cover, and let sit in the refrigerator for 45 minutes.
- Heat grill to medium-high. Remove turkey from the brining solution, rinse well under cold water and pat dry with paper towels. Rub the skin side of the turkey with the rub. Using tongs, dip paper towels into the oil and oil the grates of the grill. Place the turkey on the grill, rub side down and grill until slightly charred and a crust has formed, about 4 to 5 minutes. Reduce the heat of the grill to medium, turn the turkey over and continue cooking, with the lid closed for 30 to 40 minutes or until an instant-read thermometer inserted into the center of the breast registers 155 degrees F (the temperature will continue to rise off the heat). Remove from the heat, loosely tent with foil and let rest 10 minutes before slicing. Slice into 1/2-inch thick slices.
- While turkey is resting, brush the cut side of oranges with oil and place cut side down on the grill and grill until slightly charred. Ladle sour orange sauce onto a platter and top with the sliced turkey. Garnish with grilled oranges and parsley leaves.
- 6 tablespoons Spanish paprika
- 2 tablespoons cumin seeds, ground
- 1 tablespoon mustard seeds, ground
- 4 teaspoons fennel seeds, ground
- 4 teaspoons coarsely ground black pepper
- 2 teaspoons kosher salt
- Whisk together in a bowl.
- Sour Orange Sauce:
- Heat the oil in a medium saucepan over medium-high heat on the grates of the grill. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Add the orange juice, zest, and lime juice and cook until the mixture is reduced to about 1/2 cup. Stir in the honey. Add the chicken stock and cook until it's reduced to a sauce consistency, about 2 cups.
- Strain the sauce into a bowl, whisk in the butter, and season with salt and pepper. Stir in the thyme and parsley and serve hot.
BRINED SMOKED TURKEY
Provided by Food Network
Time 52m
Number Of Ingredients 18
Steps:
- Mix salt, brown sugar, vegetable stock, apple cider vinegar, pickling spice, onion, carrot, peppercorns and bay leaves in a stockpot and bring to a boil until sugar and salt is well dissolved. Remove from heat and cool. In large pot or ice chest, add stockpot mixture to ice and cold water. Submerge turkey. Brine for 4 to 6 hours.
- Remove turkey from brine and dry well. Combine Worcestershire sauce and kitchen bouquet browning sauce together and brush on skin of turkey. Rub salt, pepper and paprika onto turkey skin. Stuff inside of turkey with orange quarters and tie legs together.
- Smoke turkey in smoker set to 250 degrees for about 7 hours. Checking internal temperature to be 170 degrees. Remove and let rest for 45 minutes.
HONEY, BUTTER, AND ORANGE INJECTED SMOKED TURKEY
My family hardly ever eats turkey anymore that I haven't smoked. I tried this injection at Thanksgiving, and it is the best I've done yet. Enjoy.
Provided by Scotty Moore
Categories Turkey Breasts
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a small sauce pan, add the shallot and the garlic to the melted butter. Simmer on very low for about twenty minutes stirring occasionally. Add the sage, thyme, salt, pepper, orange zest, and white wine. Let simmer for fifteen more minutes to cook off the alcohol, stirring occasionally. Add the orange juice. Strain this into a bowl. Wipe out the sauce pan and return mixture to the pan. Add the honey. (When I added the honey, I just added a little, and kept stirring and tasting until the honey taste just barely started to come through.
- I stored this in the refridgerator overnight. The next morning I reheated it just until it was liquified, then injected it into the turkey. Smoke or bake as you normally would.
Nutrition Facts : Calories 467.9, Fat 28.7, SaturatedFat 13.4, Cholesterol 163.3, Sodium 319.2, Carbohydrate 5.1, Fiber 0.5, Sugar 2.6, Protein 41.9
ORANGE-MARINATED AND BRINED SMOKED TURKEY
Steps:
- To make brine, Combine all ingredients in a stock pot or large saucepan. Bring to a boil. Reduce heat to low and simmer 45 minutes. Let cool completely. (May be prepared 1 day ahead and refrigerated in a non-metal container.) Thoroughly rinse and dry turkey inside and out, removing and reserving,giblets, liver and neck. Place the turkey in a large plastic bag and pour in the brine. Place in a close fitting tub or cooler. Make sure that the brine completely covers the turkey. Cover and refrigerate for 3 days. If the brine does not completely cover the bird, turn it every 12 hours. Soak about 2 lbs.wood chips for smoking at least 4 hours before use. Use hickory, orange wood or grapevine cuttings. Remove the turkey from the brine and pat it dry; truss and place on a roasting rack in a pan. Rub with olive oil, salt and pepper. Smoke turkey on the grill for 2-1/2 to 3 hours. Maintain about an inch of water at all times in the drip pan. Carefully add water if drippings appear to be boiling away. If turkey skin gets too dark, cover with foil. When meat thermometer reaches 165-170 degrees in the thickest part of the breast without touching the bone, carefully transfer turkey to carving platter and let rest for about 15 minutes before carving. Reserve pan drippings for gravy.
More about "orange marinated and brined smoked turkey food"
SMOKED BOURBON & ORANGE BRINED TURKEY | TRAEGER GRILLS
From traeger.com
4.8/5 (41)Phone (800) 872-3437Category Poultry
- In a large pot, combine the Orange Brine Seasoning (from the Traeger Orange Brine & Turkey Rub Kit) with 1 quart of water. Bring to a boil over high heat and cook for 5 minutes.
- Place the turkey, breast-side down, in a large container. Pour the cooled brine over the bird, adding more cold water if needed to fully cover. Place a few plates on top to weigh the turkey down and completely submerge in the brine.
- Remove the turkey from the brine and pat dry with paper towels. Discard the brine.
- In a small bowl, mix together the melted butter and orange-flavored liqueur, then evenly rub all over the outside of the turkey. Season the outside of the turkey with the Traeger Turkey Rub (from the Orange Brine & Turkey Rub Kit).
- When ready to cook, set the Traeger temperature to 225˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
ORANGE-BRINED TURKEY BREAST RECIPE - BARBECUEBIBLE.COM
From barbecuebible.com
Category Mexico, Turkey And DuckPublished Nov 23, 2020Estimated Reading Time 2 mins
- Make the brine: Place the salt, sugar, and the water in a large stockpot or clean bucket. Pin the bay leaves to the orange zest strips with cloves.
- Wash the turkey breast with cold running water, then place it in the bucket with the brine. (It should be fully submerged. If not, add a bit more water.)
- Set up your smoker according to the manufacturer’s instructions and preheat to 275 degrees. (See below if you don’t own a smoker; you can also indirect grill the turkey.)
- If using a charcoal grill, set up your grill for indirect grilling and preheat to medium-low (300 degrees F). Place the turkey, breast side up, on the grate over the drip pan.
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